Comments for Very Slow Cooker http://veryslowcooker.com Easy and Fast Cooking Tips Fri, 27 Jan 2012 15:38:48 +0000 hourly 1 http://wordpress.org/?v=3.3 Comment on When a Recipe Goes Wrong by B http://veryslowcooker.com/2012/01/27/when-a-recipe-goes-wrong/#comment-24 B Fri, 27 Jan 2012 15:38:48 +0000 http://veryslowcooker.com/?p=52#comment-24 Let me preface this comment by letting you know that I'm not much of a slowcooker girl...in fact I just got my first one last month. And also, you've gotten some great ideas already. I'm all about the flavor! So here are a couple of my thoughts. -marinate the chicken for extra flavor. Chicken thighs do have more flavor and moisture, so they hold up well in this sort of dish. Maybe use some garlic, onion, oil, salt & pepper and maybe a splash of soy sauce to add that earthy flavor that comes from the mushrooms. Let the chicken sit in the marinade for a few minutes while you prepare everything else. -like was already mentioned above, rinse your rice a little to keep it from getting all gummy. -I'd probably make the roux on the stove and make sure it's all combined and heated and thickened before adding it to the dish. It would be more like adding a can of cream of something soup. Good luck, happy cooking and I'd love to see how this all works out. ~B Let me preface this comment by letting you know that I’m not much of a slowcooker girl…in fact I just got my first one last month.
And also, you’ve gotten some great ideas already.

I’m all about the flavor! So here are a couple of my thoughts.

-marinate the chicken for extra flavor. Chicken thighs do have more flavor and moisture, so they hold up well in this sort of dish. Maybe use some garlic, onion, oil, salt & pepper and maybe a splash of soy sauce to add that earthy flavor that comes from the mushrooms. Let the chicken sit in the marinade for a few minutes while you prepare everything else.

-like was already mentioned above, rinse your rice a little to keep it from getting all gummy.

-I’d probably make the roux on the stove and make sure it’s all combined and heated and thickened before adding it to the dish. It would be more like adding a can of cream of something soup.

Good luck, happy cooking and I’d love to see how this all works out.
~B

]]> Comment on When a Recipe Goes Wrong by sharon (umommy) http://veryslowcooker.com/2012/01/27/when-a-recipe-goes-wrong/#comment-23 sharon (umommy) Fri, 27 Jan 2012 15:09:38 +0000 http://veryslowcooker.com/?p=52#comment-23 Good for you for trying to problem-solve. I agree with everyone here. I also agree that it's hard to cook rice in a slow cooker - it will absorb everything. I also would use a different cut of chicken - chicken thighs work well as they will stay moist over long cooking periods. Good luck! Good for you for trying to problem-solve. I agree with everyone here. I also agree that it’s hard to cook rice in a slow cooker – it will absorb everything. I also would use a different cut of chicken – chicken thighs work well as they will stay moist over long cooking periods. Good luck!

]]> Comment on When a Recipe Goes Wrong by Kathy http://veryslowcooker.com/2012/01/27/when-a-recipe-goes-wrong/#comment-22 Kathy Fri, 27 Jan 2012 14:55:46 +0000 http://veryslowcooker.com/?p=52#comment-22 So... your milk isn't the issue - going up in fat is very rarely a problem (especially witha roux, I almost always use whole cream or half and half). My guess is that because you broke down the chicken before cooking it cooked too quickly and then the rice also cooked quicker than it was supposed to. Rinsing your rice for like ten minutes will also help with the gluey mess problem. It becomes gluey when the starch really gets going so you could maybe rinse the rice in cold water a couple times until the water runs clear. That should help. I say mix everything in separate bowls then just use the sc for finishing - that should help with the crustiness and allow for using the cooking spray. Barring that just spray the ring around the top which will allow for that particular crust to not happen. Though in all honesty I pretty much ALWAYS get a ring around the top of my slow cooker. you could also just get a couple of those slow cooker liners too... So… your milk isn’t the issue – going up in fat is very rarely a problem (especially witha roux, I almost always use whole cream or half and half). My guess is that because you broke down the chicken before cooking it cooked too quickly and then the rice also cooked quicker than it was supposed to. Rinsing your rice for like ten minutes will also help with the gluey mess problem. It becomes gluey when the starch really gets going so you could maybe rinse the rice in cold water a couple times until the water runs clear. That should help. I say mix everything in separate bowls then just use the sc for finishing – that should help with the crustiness and allow for using the cooking spray. Barring that just spray the ring around the top which will allow for that particular crust to not happen. Though in all honesty I pretty much ALWAYS get a ring around the top of my slow cooker. you could also just get a couple of those slow cooker liners too…

]]> Comment on When a Recipe Goes Wrong by Sarah Dugger http://veryslowcooker.com/2012/01/27/when-a-recipe-goes-wrong/#comment-21 Sarah Dugger Fri, 27 Jan 2012 14:54:21 +0000 http://veryslowcooker.com/?p=52#comment-21 First of all, by eliminating the mushrooms, you eliminate a bunch of moisture. So, you need to add extra broth to compensate. Second, i would let the rice and chicken etc cook in just the broth until the last couple of hours. Then add the flour and milk that has been whisked smooth. As for seasoning, sounds like it needs some onion cooked in and some salt and pepper added. Rice absorbs a lot of seasoning. HTH! First of all, by eliminating the mushrooms, you eliminate a bunch of moisture. So, you need to add extra broth to compensate. Second, i would let the rice and chicken etc cook in just the broth until the last couple of hours. Then add the flour and milk that has been whisked smooth. As for seasoning, sounds like it needs some onion cooked in and some salt and pepper added. Rice absorbs a lot of seasoning. HTH!

]]> Comment on When a Recipe Goes Wrong by Daisy http://veryslowcooker.com/2012/01/27/when-a-recipe-goes-wrong/#comment-20 Daisy Fri, 27 Jan 2012 14:49:37 +0000 http://veryslowcooker.com/?p=52#comment-20 Honestly, I'm not a fan of making rice in slow cookers. I'd probably make the chicken in the slower cooker the way I want and then put rice on as it was finishing up and then plate the slow cooker chicken on my fresh rice. As far as spices, I'd cook the chicken with some garlic as well as the onion powder & paprika, and I'd probably add a nice dusting of black pepper too. Honestly, I’m not a fan of making rice in slow cookers. I’d probably make the chicken in the slower cooker the way I want and then put rice on as it was finishing up and then plate the slow cooker chicken on my fresh rice. As far as spices, I’d cook the chicken with some garlic as well as the onion powder & paprika, and I’d probably add a nice dusting of black pepper too.

]]> Comment on Yes or No: Pre-Chopped Herbs by Susan http://veryslowcooker.com/2011/12/21/poll-pre-chopped-herbs/#comment-18 Susan Tue, 24 Jan 2012 16:31:32 +0000 http://veryslowcooker.com/?p=22#comment-18 I have a thing for fresh herbs, so I don't think I'd go for those. Do they have a freezer taste? That was my first thought when I saw the box. Are they individually frozen (like as flakes) or are they in a cube-type form in water? I have a thing for fresh herbs, so I don’t think I’d go for those. Do they have a freezer taste? That was my first thought when I saw the box. Are they individually frozen (like as flakes) or are they in a cube-type form in water?

]]> Comment on Worth the Time: Homemade Pancakes by Susan http://veryslowcooker.com/2011/12/30/worth-the-time-homemade-pancakes/#comment-17 Susan Tue, 24 Jan 2012 16:20:58 +0000 http://veryslowcooker.com/?p=27#comment-17 Amen! Homemade is ALWAYS better. Amen! Homemade is ALWAYS better.

]]> Comment on Yes or No: Garlic Press by Susan http://veryslowcooker.com/2012/01/03/yes-or-no-garlic-press-2/#comment-16 Susan Tue, 24 Jan 2012 16:19:23 +0000 http://veryslowcooker.com/?p=38#comment-16 Fun new blog Jess! I am just catching up on all your blogging. I usually use a press, mainly because I hate to peel cloves, and you don't have to peel it before you press it! Fun new blog Jess! I am just catching up on all your blogging. I usually use a press, mainly because I hate to peel cloves, and you don’t have to peel it before you press it!

]]> Comment on Chile Relleno Casserole by The Boston Brunchers came to HCP… » Harvard Common Press http://veryslowcooker.com/2011/12/28/chile-relleno-casserole/#comment-10 The Boston Brunchers came to HCP… » Harvard Common Press Tue, 03 Jan 2012 16:46:59 +0000 http://veryslowcooker.com/?p=30#comment-10 [...] with Spicy Red Sauce Eat. Live. Blog.: Dumplings and Mince Baking Me Hungry: Chickpea Fritters Very Slow Cooker: Chile Relleno Casserole tags: Boston, Boston Brunchers, events, food blogs var [...] [...] with Spicy Red Sauce Eat. Live. Blog.: Dumplings and Mince Baking Me Hungry: Chickpea Fritters Very Slow Cooker: Chile Relleno Casserole tags: Boston, Boston Brunchers, events, food blogs var [...]

]]> Comment on Yes or No: Garlic Press by jess http://veryslowcooker.com/2012/01/03/yes-or-no-garlic-press-2/#comment-9 jess Tue, 03 Jan 2012 15:11:17 +0000 http://veryslowcooker.com/?p=38#comment-9 I hadn't thought of that!! I do have a microplane I use for ginger, why not for garlic?? Excellent tip. I hadn’t thought of that!! I do have a microplane I use for ginger, why not for garlic?? Excellent tip.

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